Penne with Broccoli

Ingredients list for Penne with Broccoli

• 400 grams Whole wheat penne pasta
• 1 medium Broccoli cut into florets and blanched
• 16 Shallots
• 10-12 cloves Garlic
• 2 1/2 tablespoons Extra virgin olive oil
• to taste Salt
• 2 cups Tomato concasse
• 1 teaspoon Black peppercorns crushed
• 2 tablespoons Tomato ketchup
• 2 tablespoons Butter

Method

1. Halve shallots and slice garlic. Heat 2 tbsps extra virgin olive oil in a non stick pan.
2. Heat sufficient water in a deep non stick pan, put the penne in a silicon colander and dip it in the pan. Add a little salt and cook till al dente.
3. Add shallots and garlic to the oil in the pan and sauté till lightly browned. Add tomato concasse and salt and mix well. Add crushed peppercorns and mix.
4. Add ½ cup water and tomato ketchup, mix and cook till the mixture reaches a sauce consistency.
   Heat butter and remaining extra virgin olive oil in another non stick pan. When the butter melts, add broccoli and salt and toss well. When the broccoli gets heated through, switch off heat.
5. Drain penne and add to the sauce and mix well.
   Transfer the penne into a serving dish, cover with the broccoli and serve hot.